Go Back
–+ servings
bonus khaut swe 2

Burmese Coconut Noodle Stew

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Print Recipe Pin Recipe

Servings

6 Servings

Ingredients

  • 3 tablespoons sunflower or neutral oil
  • 1 large onion thinly sliced
  • 5 garlic cloves minced
  • 1- inch piece fresh ginger grated
  • 1½ teaspoon turmeric
  • 500 g about 1 pound chicken (or paneer or tofu)
  • 1 tablespoon chickpea flour or plain flour
  • 400 ml 1 3/4 cup coconut milk
  • 2½ cups water or light broth
  • Juice of ½ lime
  • Salt and pepper to taste
  • 400 g 14 oz. rice noodles (or wheat noodles, or boiled potatoes)
  • 2 hard-boiled eggs halved
  • Crispy fried onions or shallots
  • Fresh coriander parsley, or scallions
  • Lime wedges
  • Chili oil chili pickle, or fried potato sticks (optional)

Instructions

  • Hamising (a technique for building the flavor base): In a wide pot, heat the oil. Add onion, garlic, and ginger. Sauté slowly, in circular motions, for 10–12 minutes until golden and fragrant.
  • Add Protein: Add turmeric and stir. Add chicken (or tofu/paneer) and cook until browned.3. Thicken & Simmer: Sprinkle in flour, stir to coat. Add coconut milk and water. Simmer uncovered for 15–20 minutes. Add lime juice. Season to taste.4. Assemble: Place cooked noodles (or potatoes) in bowls. Ladle the broth over top. Garnish individually from bowls laid out at the table.